Spicy Cajun-Style Pork With Rice And Spiced Gravy

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Peel and finely dice your brown onion[s]

Top, tail, peel and finely dice your carrot[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and finely dice

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion, diced pepper and diced carrot with a pinch of salt and cook for 4-5 min or until softened

Whilst the vegetables are cooking, peel and finely chop (or grate) your garlic

Combine your ground smoked paprika and dried oregano in a bowl with your ground coriander and cayenne pepper (can't handle the heat? Go easy!)

Season with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and pepper – this is your smoky spice mix

Once the vegetables have softened, add the chopped garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add your white long grain rice and 175ml [230ml] [350ml] cold water to the pan with a pinch of salt and bring to the boil over a high heat, then once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, pat your pork loin steak[s] dry with kitchen paper and season both sides with a pinch of salt and half the smoky spice mix (save the rest for later!)

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the seasoned steak and cook for 5-6 min on each side or until browned and cooked through (no pink meat!) – this is your spicy Cajun-style pork

Once done, transfer the cooked steak to a clean chopping board, cover with a clean tea towel and leave to rest for 2 min, reserve the pan

Tip: Cooking for 4 or more? Use 2 pans!

Return the reserved pan to a medium heat

Once hot, add a small knob of butter with your cornflour and cook for 1-2 min or until a sandy paste forms

Add in your chicken stock mix with the remaining smoky spice mix, 125ml [190ml] [250ml] cold water and a pinch of sugar

Cook for 3-4 min or until thickened – this is your spiced gravy